Lemon Pepper Grilled Chicken

Lemon Pepper Grilled Chicken

54 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
Recipe by  BBQ BRIAN

“This lemony marinade is great for grilled chicken.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 5 chicken breasts



  1. In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
  2. Place chicken breast halves in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refrigerate at least 3 hours before grilling.
  3. Preheat an outdoor grill for high heat and lightly oil grate.
  4. Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.

Share It

Reviews (54)

Rate This Recipe


I'm not a huge fan of lemon pepper chicken, but this was excellent. I cut this down to two servings. I added upped the amount of garlic, used only 1 c. of dry white wine, added some fresh rosemary along with the dry and put everything into a ziploc bag and let it marinate overnight. It was very moist and the flavor was delicious. The combination of lemon and rosemary really makes this work.



Holy cow, this is some majorly good grub! And easy to boot. I love how the spices are used with a very generous hand. It adds so much flavor, and it's not even salt/sodium laced. I did not have time to marinate (found this recipe while at work, and cooked it that night), so I took the advice of others who were short on time - to bake in the oven covered with foil, *with* all the marinade. I made sure to pound the chicken breasts thin for more even cooking - and because I prefer the thinner texture. I used a lot less white wine than called for (just enough to make sure the chicken pieces were sitting in it, but not fully immersed by it), and I baked for 15 minutes at 350F, and then increased to 400 for the remaining 10 minutes. Perfect, juicy, succulent chicken! I plated them and then spooned some of the liquids over each piece for extra moisture (not that it even needed it). :) The lemon pepper seasoning I have is McCormick's, "California Style", which includes onion and garlic powders.. but it quite heavy on the peppery spice. I enjoyed it, but it can be a bit much for those who prefer a more mild dish. Served with steamed asparagus, a cucumber salad, and half of a boiled sweet potato. Healthy, tasty, and a chicken recipe that will be in my binder, forever. Thank you for sharing with us. Oh, one last thing: Beautiful presentation. :)



I didn't have time to marinate, so I followed the recipe as is but baked everything in a glass dish covered with tin foil in the oven for 25 minutes at 350 degrees. Very juicy and lemoney. I will make this again.

More Reviews

Similar Recipes

Grilled Lemon Chicken

Grilled Lemon Chicken

Gina's Lemon Pepper Chicken

Gina's Lemon Pepper Chicken

Rosemary Lemon Grilled Chicken

Rosemary Lemon Grilled Chicken

Easy Grilled Lemon Chicken

Easy Grilled Lemon Chicken

Lemon Pepper Chicken I

Lemon Pepper Chicken I

Grilled Chicken Breast with Cucumber and Pepper Relish

Grilled Chicken Breast with Cucumber and Pepper Relish


Amount Per Serving (5 total)

  • Calories
  • 277 cal
  • 14%
  • Fat
  • 2.3 g
  • 4%
  • Carbs
  • 7.5 g
  • 2%
  • Protein
  • 28.2 g
  • 56%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 1182 mg
  • 47%

Based on a 2,000 calorie diet



previous recipe:

Lemon Basil Grilled Chicken


next recipe:

Gina's Lemon Pepper Chicken